+ FOR NAGI’S TEXAS-STYLE CHILLI: In Texas, chilli is traditionally served with corn chips. LOTS of corn chips! However, I prefer serving it with tortillas or rice as a more sensible option for midweek meals. But when I have friends over, I put everything on the table with big bowls of corn chips and let everyone help themselves. + FOR THE CHILLI DOGS: I use footy franks in my chilli dogs. + You can also cook the hot dogs in a chargrill pan or on the barbecue. + FOR THE TAMALE PIE: Verjuice is the juice from unripe grapes. If you don’t have any, use white balsamic vinegar instead. + REHEATING TIP: Place chilli in a large saucepan over medium-high heat. Cook, stirring often, until mixture comes to the boil and is heated through.